Ciao from isolation…. never thought I would ever write that sentence – but more about that later. First the food. I have a classic French Quiche recipe for you today. Quiche is wonderfully versatile and super easy to make. I have used caramelised onions, beautifully ripe tomatoes and for a slight Italian twist, dollops of fresh ricotta and a good drizzle of the most delicious balsamic vinegar from Compagnia del Montale to serve (not sponsored its just the best)
The pastry is lovely and flaky and fool proof, I guarantee. My tiny Florence kitchen is missing my much loved kitchen gadgets, so I have made this by feel only. You can do it too.
Quiche is an easy make ahead of time dish that can be served hot or cold. It’s great to take along to work, pack into school lunch boxes or to take to your next picnic.
For time savings tip:
Use store bought shortcrust pastry or buy a pre-made tart shell. You can also buy pre-made caramelised onions.
If you have any quiche left you can freeze in single portions. Heat in the oven to defrost. It will keep in the freezer of several months.
So enough about the food. How is life in Firenze I hear you ask!
Life in quarantine with an active 7 year old has had its challenges but for the most part life is good. I still feel so lucky to be in this beautiful country but I am so sad for the thousand of families who have lots loved ones here. I can’t even begin to imagine what they would be feeling right now. The tragic numbers certainly put things in perspective, so I am grateful that we are happy and healthy.
We are now on week 6 – but it feels like week 2. We have been keeping busy with home schooling (the least fun part), cooking, painting, drawing, online Italian language lesson, and H’s iPad has had more use than normal. It’s the only time there is silence. I’m sure you can all relate.
Caramelised onion and tomato quiche
For the Pastry
- 2 cups plain flour (300grams)
- 1 tsp salt
- 150 grams cold butter chopped into pieces
- 1 egg beaten
- 1 tbsp milk
For the caramelised onions
- 2 brown onions thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
For the filling
- 4 eggs
- 1/2 cup single cream
- 1/2 cup milk
- 1 tbsp chopped parsley
- 1/2 cup grated parmesan cheese
- 100 grams fresh ricotta
- 2 bunches tomatoes on the vine (loose small tomatoes would also work)
- good quality thick balsamic vinegar to serve
- For the pastry
- Preheat oven to 200C/400F. If you have a food processor, add flour, salt and butter and process until you have a fine crumb. Alternatively add to a large bowl and rub the mixture between your fingers to break up the butter into small pieces. You should still have small pieces of butter throughout the mixture.
- Add eggs, milk. Process until a ball forms. If using your hands, miss with a wooden spoon then knead with your hands until incorporated. Roll out dough between sheets of baking paper. Place in the fridge until firm. About 15 minutes.
- Grease tart tin with softened butter and line with pastry. I used a 30cm tart tin with a depth of 4cm. Line with baking paper and fill with weights. Bake for 15 minutes, remove weights and cook for a further 10 minutes or until lightly golden. Set aside. Lower heat to 180C/350F.
For the caramelised onions
- While your pastry is resting and cooking, add onions, butter and oil to a large frying pan and cook over medium-low heat until golden and caramelised. Stir often for about 40 minutes. Add balsamic vinegar to deglaze pan and cook for a further minute. Add to the base of the pastry shell.
For the filling
- In a large bowl add eggs, cream, milk, parsley, parmesan, salt and pepper and combine. Add egg mixture over the onion mixture until almost the top of the pastry shell. Nestle the tomatoes into the mixture and add dollops of fresh ricotta.
- Bake for 50 minutes or until just set and golden on top. Rest for 10 minutes and serve with a good drizzle of balsamic vinegar.
The once busy streets of Firenze above are now eerily quiet. Our trips to the supermarket about every 5 days is a much needed escape from our apartment.
Arrivederci for now. I hope you are all keeping safe and staying home.
If you make my caramelised onion and tomato quiche, be sure to take a picture and upload to Instagram with the hashtag #littlebigh. I’d love to see your creation. xx